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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.16 - 33
박소영 (숙명여자대학교 문화예술대학원 전통식생활문화전공) , 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasi...
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